Lemon Sables With Berries And Strawberry Sauce

1. 1

   For curd:

2. 2

   Whisk eggs, egg yolks and sugar in heavy medium saucepan. Gradually whisk in lemon juice, butter and lemon peel. Stir over medium heat until butter melts and mixture thickens to yogurt consistency, about 7 minutes; do not boil. Strain into bowl. Press plastic wrap onto top to prevent skin from forming. Refrigerate until well chilled, about 4 hours. (Can be prepared up to 2 days ahead.)

3. 3

   For cookies:

4. 4

   Cream butter and 1/3 c + 1 TBL sugar in large bowl until fluffy. Beat in egg. Gradually beat in flour. Gather dough into ball and flatten into disk. Wrap and refrigerate 2 hours. (Can be prepared 1 day ahead.)

5. 5

   Preheat oven to 350F degrees. Let dough stand at room temperature about 30 minutes to soften. Roll out on lightly floured surface to thickness of 1/8 in. Using cookie cutter, cut 2-1/2 in. rounds, transfer rounds to ungreased cookie sheet, sprinkle lightly with sugar. Bake until golden brown, about 12 minutes Transfer to rack; cool completely.

6. 6

   For Strawberry Sauce:

7. 7

   Puree strawberries in blender, strain to remove seeds, chill.

8. 8

   Assembly: Drizzle sauce in zigzag pattern on 6 plates. Place 1 cookie on sauce, spoon 1/2 c curd onto cookie, spoon 1/4 c strawberries and 1/4 c raspberries on curd. Top with additional cookie.

* Per serving · 4 servings · Values may vary.

No additional tips available.